Search results

Also, check your menu pricing to make sure that your prices will allow you to run a 30% to 35% food cost assuming proper portion control.

Take a look at your food cost. 45% is quite high. We shoot for 30%. What type of portion control are you using?

After going through the sales presentation earlier today I think this would be a great program for those that offer dine-in and take-out only. The logistics of how the rewards program works would be difficult to do for delivery. However, one could use the marketing side of the program for all...

I like the idea as well. I will be going through their sales presentation this afternoon and will most likely being giving their service a try. Will keep you update on how things are progressing and on the results.

Is this something that I would attempt to put together myself or have a company do it for me?

Looking to get a new menu board. Any suggestions as to what company to call to get an estimate.

Tom, What is the difference between active dry yeast and instant dry yeast?

If I did my math correct, using the dough doctors dough recipe, for a 50# bag of flour, would call for 6oz. of active dry yeast. We currently only use 1oz of yeast and have done so for 15yrs. The only issue I have with our dough is that we have to dock each dough ball prior to hand tossing or we...